Spanish Seafood Pasta “Fideua”

Over the summer I told the kids I would cook from a different Country or Region of the world everyday! Today was Spain. This is my take on a delicious dish called “Fideua” or Seafood Pasta.  It came out delicious ! The kids all loved it too ! 

1 onion, minced 
2 carrots, peeled and cubed tiny 
12 garlic cloves (yes 12), minced 
4 tablespoons Kerrygold Butter 
4 tablespoons olive or avocado oil 
1 (12oz) jar marinated artichoke hearts, chopped 
1 pound shrimp, peeled, deveined and tails removed (I dried mine and tossed in some olive oil, salt and pepper and seared them on indoor grill for extra flavor and color) 
2 cans of clams or 3 pounds fresh clams 
1/2 cup fresh parsley, finely chopped 
1/2 cup fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped 
1 teaspoon fresh thyme, finely chopped
1 12 oz can of fire roasted tomatoes, diced 
1 teaspoon smoked paprika 
1/8 teaspoon Real Saffron
1 pound gluten free pasta of your choice 

1 cup Parmesan Cheese 

  • In a large skillet heat the olive oil and butter. 
  • Start water for pasta. Once it boils add 2 tablespoons sea salt
  • Add the onion, garlic and carrot. 
  • Cook on low until soft, about 30 minutes. 
  • Add the artichokes and tomato
  • If you are going to cook your shrimp like I did you can do it now. 
  • Add your pasta to the salted boiling water. 
  • While your pasta is cooking add the clams and shrimp to you skillet. Cook for 2 minutes on high. 
  • Add the saffron and paprika. 
  • Adjust salt. 
  • In a large bowl combine the parsley, basil, oregano, thyme, capers, sauce and cheese. 
  • Toss and serve immediately ! 

   

   
 
  

                 

Spinach & Chicken Spanish Torta 

I am all about preparing so I’m not rushing later! Feeding my family awesome meals is of the upmost importance to me! You can make this the night before… Put in refrigerator and bake the next day! Great if you are expecting company for breakfast or just have a busy morning ahead of you! 

4 sweet potato or russet potatoes, sliced thin in mandolin 

  • Cover a baking sheet with parchment paper, spread the potatoes out evenly and drizzle with olive or avocado oil. 
  • Cook at 400 degrees until potatoes are done and some are a bit crispy. 
  • You can also do this on a skillet but the oven is much quicker! 
  • Set aside. 

4 cups fresh organic spinach, chopped 

4 slices bacon, chopped 

1 cup cooked chicken, shredded 

1 cup shredded cheese, I always use Kerrygold Cheddar 

6 eggs, scrambled 

  • Heat oven to 400 degrees 
  • Sauté spinach for about 1 minute until wilted and set aside. 
  • Cook the bacon and chicken and set aside. 
  • Scramble the eggs and set aside 
  • Spray or oil a cast iron skillet or 12 inch pan. 
  • Layer 1/2 the cooked potatoes at the bottom of pan, followed by 1/2 of the chicken and bacon, 1/2 of the spinach, half of the cheese… Repeat with remaining ingredients. 
  • Bake uncovered for 20 minutes. 
  • Take out of oven and allow to sit at least 10 minutes before slicing. 
  • Enjoy! 

   
  

                     

   
 

Fried Rice Magic 

I made an awesome stew for dinner last night … I was trying to figure out what to do with it this morning (since my children won’t eat leftovers) … I ended up having to make to whole skillets full! Seriously delicious! You can make this fried rice with pretty much any leftover meat and rice.

4 cups cooked white or brown rice 

1 cup cooked chicken, beef, or pork, finely chopped or shredded 

4 green onions, finely chopped 

4 large eggs, scrambled  

1/4 cup avocado oil 

1/4 cup Tamari or coconut aminos

2 tablespoons fish sauce (Red Boat) 

  • Heat 2 tablespoons of oil and cook eggs.  
  • Pour the remaining oil in skillet and the remaining ingredients and stir fry on high for 3-4 minutes until heated throughly ! 

   
  

 

Beef & Cabbage Stew 

I know it’s summer and super hot to make stew but this Instant Pot makes it so easy and does not make my kitchen hot.  Honestly beef stew in 35 minutes? 

2 pounds grass-fed beef chuck, cut into 3 inch chucks 

1 large onion, sliced thin 

1 fennel bulb, sliced thin 

1/2 cabbage, cut into 4-6 large chucks

4-6 carrots, peeled and cut into chunks 

8 garlic cloves, sliced 

1/2 cup parsley, finely chopped 

4 tablespoons tomato paste 

1 cup chicken stock or broth 

3-4 tablespoons sea salt 

1 tablespoon fresh crushed pepper 

2 teaspoons oregano 

1/2 teaspoon crushed red pepper 

  • Throw it all in Instant Pot. 
  • Set on Meat/Stew for 35 minutes. 
  • Eat It!!! 

   
  

 

Baja Battered Fish & Shrimp 

I have family in Baja California.  So much of my childhood was spent at the beaches of Rosaito and Ensenada … Not to enjoy the surf and and but to EAT!!!! Oh the food! Campechanas, ceviche, fried whole fish and lobster! But my all time favorite was the battered fish and chips!  Here is my gluten free take on this AMAZING dish! 

1 pound cod, cut into 2 inch pieces 

1 cup Ottos Cassava Flour plus a little more for dusting. 

1/2 cup arrowroot powder 

2 eggs

2 teaspoons Flavor God Seasoning

1 1/2  teaspoon baking powder 

1 teaspoon mustard powder 

3/4. – 1 cup mineral water (like Topo Chico) 

Palm Shortening for frying 

  • Dry dish pieces with paper towels and set aside. 
  • Whisk the cassava flour, arrowroot powder, 2 eggs, flavorgod, baking powder, mustard powder, and enough mineral water to make a thick, pancake like consistency.  
  • Heat the palm shortening. 
  • Toss the fish in a couple tablespoons cassava flour and then throw a few pieces at a time into batter and then in hot shortening. 
  • Cook on both sides until golden brown.  About 2-3 minutes each side. 
  • Drain for a few minutes and serve. 

   
  

      

Super Simple Coleslaw 

There is really no magic or special recipe for coleslaw… It’s about as simple as it comes… This one bowl salad is very tangy and sweet… Super easy to make! 

1 cup mayonnaise 

1/2 cup apple cider vinegar

1/2 cup coconut sugar 

1/2 lemon, juiced 

1 teaspoon poppy seeds 

1 teaspoon mustard powder 

1 teaspoon sea salt 

1 cabbage, finely shredded 

2 carrots, shredded

2 green onions, finely chopped 

  • Combine all ingredients except for the vegetables.
  • Whisk until well combined.
  • Add the cabbage, carrots and green onions. 
  • Toss with dressing and serve right away. 
  • Serve over fish and chips, tacos, or just by itself! 

  
   
 

Grilled Buffalo Wings 

Who does not love a good chicken wing? I personally order chicken wings pretty much everywhere I go! I guess you can call me a “connoisseur” of sorts.  Deep fried is honestly not very convenient at home.  That’s where this recipe came to be.  I promise it will become an absolute family favorite. 

3 pounds chicken wings

1 quart organic buttermilk 

1 bottle Tessame Wing Sauce & Marinade   

  • Place all ingredients in large glass bowl. Work through until fully coated. 
  • Cover with plastic wrap and refrigerate. 
  • You have to marinate in refrigerator for at least 12 hours preferably 24.  
  • Heat grill and cook until done or inner temperature is 165 degrees. 

   
  

   

Pancit Noodles with Beef 

I LOVE PANCIT! I grew up across the street from a lovely Fillipino family.  So needless to say I ate Fillipino food almost on a weekly basis! Pancit, lumpia, adobo, and pan de sal! Oh the wonderful memories!!!! I have been making Pancit since my Fillipino “grandma” taught me when I was about 15! 

1 pound beef, thinly sliced, I buy it this way at the Asian market 

4-5 green onions, sliced 

2 carrots, sliced or grated 

1 zucchini, thinly sliced 

2 celery, thinly sliced 

1/4 cabbage, thinly sliced 

1 package thin rice vermicelli instant noodles 

2 tablespoons Red Boat Fish Sauce 

1/2 cup low sodium soy sauce, coconut amigos of Tamari

1/2 cup olive oil 

1/4 cup Mayonaise 

1-4 tablespoons Asian Hot Sauce, to taste 

  • Fill a large pot with water and bring to boil… Once water boils turn off heat and set aside. 
  • Heat half of the oil in large wok or skillet. 
  • Add the beef and the green onions. 
  • Cook on high until the beef is cooked through. 
  • Add the remaining vegetables and stir fry on high. 
  • Add the soy sauce, fish sauce and remaining oil a bit at a time until everything is nice and coated. 
  • Place the rice noodles in hot pot of water until they are soft … About 2-4 minutes
  • While they are in the pot of hot water cut using kitchen shears … I just randomly cut until noodles are all cut into small pieces 
  • Drain noodles.
  • Turn off heat in wok and add the noodles. Toss gently until well incorporated. 
  • In a small bowl mix the Mayonaise and Asian hot sauce depending on how spicy you want it. Drizzle over the top! I was not taught this… I serve it this way to my kids and they love it! 

  
   
 

   
  

   

Strawberry & Ginger Kefir 

I have been making Water Kefir for about a year now … And after messing up (about 10 times) I have finally GOT IT!!!!! This is our favorite flavor! Strawberries are in season and cheap! I always buy double what we can eat so I can purée and freeze right now that they are in their prime!!! 

1 packet water kefir grains Cultures for Health

1/2 gallon Spring Water 

Fresh Ginger 

1 teaspoon unsulfured mollases 

1/4 cup raw organic sugar 

1/2 gallon mason jar

8×8 inch square of cheese cloth 

Rubberband 

  • First and for most I make sure that everything I am using to prepare kefir is washed well and I rinse in a sink full of water with 1 cup vinegar… Dry everything with clean kitchen towel… Now we are ready! 
  • Once you have ordered your kefir grains reconstitute them according to the instructions given. 
  • Bring 3 cups of the spring water to a boil with the sugar until sugar is dissolved. 
  • Pour the hot water and sugar mixture into jar and fill almost to top with the remaining spring water (leave about 2 inch space from the top. 
  • Add the molasses and ginger. 
  • Allow the mixture to reach room temperature. 
  • Rinse your reconstituted kefir grains and add the mixture. 
  • Cover with cheesecloth and hold tight with rubberband. 
  • I use blue painters tape to tag the date so I don’t forget. 
  • Allow to ferment for 48 hours. 
  • Strain the kefir grains out and rinse… Set aside and start process over. Get ready for second ferment. 
  • Never use metal! Strainer should be plastic as should your spoons to mix. 

After 48 hours repeat the above steps to keep your kefir going! Here are the steps for second ferment: 

1/4 cup puréed strawberries 

1/4 cup raw sugar 

1 inch piece of ginger, grated 

  • For second ferment take the fermented kefir and pour into separate 1/2 gallon jar.
  • Add the puréed strawberry, ginger and sugar. Stir until dissolved. 
  • Cover mason jar with lid (not tight) and place in fridge. 
  • Second fermentation takes place then ! This is where the carbonation takes place … I suggest burping the jar a couple times a day to prevent kefir explosion! Ha ha ! 
  • Allow to ferment an addition 24-48 hours. 
  • Enjoy within a week!  

   
           

   

Miso Soup 

I know that Miso Soup is not paleo but it is a family favorite and up until recently I could not make it because I could not find ingredients without MSG or GMO’A!  I’ve been very excited lately to see many Asian products lacking those nasty ingredients !  Miso Soup is usually made with a Dashi Soup base which is made of dried bonito flakes which is dry fish flakes.  I have yet to find an option that is MSG free. I found that Red Boat Fish Sauce works AMAZING!  Here is my version of this Japanese staple! 

6 cups homemade bone broth 

3-4 inch piece of kombu seaweed 

1/4-1/3 cup white miso (NO MSG) 

1/2 cup wakame seaweed 

1/2 pound soft tofu (NON GMO), cut into small cubes 

1/2 cup green onions, chopped 

1 tablespoon Red Boat Fish Sauce 

  • The secret to great miso, other than great ingredients, is to NEVER allow your soup to boil.  Slowly simmer your broth/stock and kombu piece on low for 30 minutes.  
  • Remove kombu and add miso, whisk into broth. 
  • Add the tofu, green onions, wakame and fish sauce. 
  • Simmer another 15 – 20  minutes and done!